Formulaciones de Productos Panificables Utilizando Materia Prima Rica en Fibra para los Consumidores de la Escuela Superior Politécnica de Chimborazo 2011

Abstract

This research is a descriptive cross-sectional experimental design in bakery products using raw material rich in fiber, a survey was applied to 382 students from the Polytechnic School of Chimborazo. Formulas were used to design, material and sensory evaluation. The products were produced in the baking laboratory of the Gastronomy School, the ingredients used for bread flour 80%, 20% white flour, salt 2%, 8% sugar, yeast 3%, butter 10%, water 64%, sensory evaluation of products made in the most desirable quality, taste, smell, color and presentation, we have bread with 70% oat bread 76%, bread 88% orange, walnut and honey bread with the 80%, bread 68% quinoa, sweet corn bread, 100% orange sweet bread 84%. The use of products rich in fiber are favorable requirements of human digestion. It provides a cookbook of easy to apply formulas.